Shish Kabob a la Holly

Shish Kabob a la Holly

3 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    4 h 30 m
Holly Chadwick
Recipe by  Holly Chadwick

“Easy to make. Grilled meat and veggie skewers served over garlic-butter fettuccine. There is nothing like grilled veggies!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Soak the skewers in water for 1 hour.
  2. Onto each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. Drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. Allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. Toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
  5. While the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. Push the cooked meat and vegetables off the skewer onto the tossed pasta.

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Reviews (3)

Rate This Recipe
homecookgal
18

homecookgal

Very good recipe especially now that the weather is getting nice. I did however omit the shrimp since i've never grilled shrimp before. I also added some worshtershire sauce to the marinade. turned out great and even the kids ate it.

Jigger Queen
16

Jigger Queen

yummi!! I only added one thing different, pineapple chunks, Otherwise did exactly what Holly said to do. Perfection! Has an awesome flavor. Thank you Hally for a wonderful recipe!

Stan Wis
2

Stan Wis

I used yellow squash instead of zucchini. Great recipe for a quick, satisfying meal.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 519 cal
  • 26%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 34.1 g
  • 68%
  • Cholesterol
  • 135 mg
  • 45%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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